So far, I've made these pancakes with cooked millet or oats. We like them both ways. I cook the whole grain on the stove ahead of time and set them aside for making the pancakes when we're ready.
Step 1: (Make-ahead) cook whole grain - I like to use old fashion oats or millet. Store in the refrigerator or puree and store until ready to make pancakes.
|Puree the whole grain (millet)|
Step 3: Make batter and cook pancakes on the griddle. Serve and save the rest for freezing. Let pancakes cool completely and store between wax paper in labeled freezer bags.
Step 4: Reheat. Remove frozen individual pancake. Put on a microwave safe plate. I usually set this out about 30-45 minutes before we leave the house. I microwave the pancake for about 45 seconds on 70% and put int a container to bring to Ava's school. Ava likes to eat the pancakes cold, biting it like a sandwich. Very easy!
Whole Grain Egg-Free Pancakes
Makes 6 small pancakes
- 1 cup cooked whole grain (millet, oats, quinoa) + 1/4 cup water, pureed in blender
- 3/4 cup flour (1/2 cup whole wheat 1/4 cup all purpose)
- 2 tsp baking powder
- 1/4 tsp salt
- Egg Replacer (equivalent of 1 egg) - can buy at Kroger, Whole Foods, or Amazon
- 1 tbs butter, melted
- 1/2 cup milk (buttermilk, regular, almond/soy milk)
- 2 tbs maple syrup
|Egg Replacer is mixed|
- In a medium bowl, mix together pureed grain, flour, baking powder, and salt. In another medium bowl, whisk together prepared Egg Replacer, butter, milk, and syrup until smooth. Add egg mixture to flour mixture and whisk to combine.
- Lightly coat a large nonstick skillet or griddle with butter and heat over medium-high. Drop batter by heaping tablespoonfuls into skillet. Cook until bubbles appear on top, 2 minutes.
- Flip cakes and cook until golden brown on underside, 2 minutes. Wipe skillet clean and repeat with more melted butter and remaining batter (reduce heat to medium if overbrowning). Serve with maple syrup and fresh fruit or preserves if desired.
|Pancakes are cooking!|